CREAMY KETO PESTO ZUCCHINI NOODLES
Your pasta cravings don’t have to disappear when you go keto.
I spent months perfecting this creamy keto pesto pasta recipe after my regular wheat noodles became off-limits.
The result?
A rich, satisfying dish that delivers all the comfort of traditional pasta with just 6-8g net carbs per serving.
QUICK & EASY ZUCCHINI NOODLE RECIPE
KEY INFO:
Prep time: 15 minutes
Cook time: 5 minutes
Total time: 20 minutes
Servings: 4
Difficulty level: Easy
Dietary tags: Keto, Low-carb, Gluten-free, Vegetarian
EQUIPMENT NEEDED:
- Spiralizer, julienne peeler, or mandoline
- Large sauté pan or skillet
- Food processor or blender
- Paper towels
- Tongs for tossing
Simple alternatives:
• Pre-spiralized zucchini from grocery store
• Store-bought keto pesto (check carb count)
• Sharp knife for ribbon-cut zucchini
INGREDIENTS:
For the zucchini noodles:
- 4 medium zucchini (1.5 lbs/680g), spiralized
- 2 tablespoons olive oil or butter
- Salt and pepper to taste
For the creamy pesto:
- 2 cups fresh basil leaves, packed
- 1/3 cup pine nuts (or almonds/hemp seeds)
- 1/3 cup freshly grated Parmesan cheese
- 3 cloves garlic
- 1/2 cup extra virgin olive oil (120ml)
- 1/2 ripe avocado or 1/4 cup heavy cream
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Optional protein:
- 1 lb grilled chicken breast, sliced (450g)
- 1 lb cooked shrimp (450g)
Garnishes:
- Cherry tomatoes, halved
- Extra Parmesan cheese
- Red pepper flakes
- Fresh basil leaves
METHOD:
- Prep your zucchini noodles first.
Spiralize zucchini into noodle-like strands. - Pat zoodles completely dry.
Lay them on paper towels and pat thoroughly. This step prevents watery pasta – trust me on this one. - Make the creamy pesto.
Add basil, pine nuts, Parmesan, and garlic to food processor. Pulse until roughly chopped. - Stream in olive oil slowly.
With processor running, add oil in steady stream until smooth. - Add your cream element.
Blend in avocado or heavy cream until completely smooth and creamy. Season with lemon juice, salt, and pepper. - Heat your pan to medium-high.
Add olive oil and let it shimmer. - Sauté zoodles for exactly 2-3 minutes.
Critical timing here – any longer and they turn to mush. They should be bright green and just tender. - Remove from heat immediately.
Add creamy pesto and toss with tongs until every strand is coated. - Add protein if using.
Toss in warm grilled chicken or shrimp. - Serve immediately.
Top with cherry tomatoes, extra Parmesan, and fresh basil.
CRUCIAL TIPS:
- Don’t skip the drying step – wet zoodles = watery sauce disaster
- Never overcook zucchini noodles – they go from perfect to mushy in seconds
- Toss sauce off heat – prevents cream from separating
- Serve immediately – zoodles release water as they sit
STORAGE & SCALING:
Storage:
Refrigerate leftovers up to 2 days in airtight container.
Zoodles will release water – drain before reheating.
Reheat gently in pan over low heat, never microwave.
Scaling up:
Double recipe easily for meal prep.
Make extra pesto – it keeps 5 days refrigerated.
Common mistakes to avoid:
- Using old, soft zucchini (choose firm ones)
- Adding sauce to hot pan (causes separation)
- Making ahead (always toss fresh)
Winning variations:
Vegan version:
Replace Parmesan with nutritional yeast.
Use full avocado instead of cream.
Nut-free option:
Swap pine nuts for hemp seeds or pepitas.
Protein boost:
Add grilled chicken, shrimp, or pan-fried tofu.
Flavor twists:
- Sun-dried tomato pesto
- Roasted red pepper cream sauce
- Lemon garlic variation with extra zest
This creamy keto pesto pasta proves you don’t need wheat noodles for comfort food satisfaction.
I’ve served this to pasta-loving friends who couldn’t believe it was low-carb.
The secret is getting that perfect balance of creamy richness without the carb crash that follows traditional pasta.
Make this your go-to weeknight dinner when you want something quick, satisfying, and completely keto-friendly.
